Place the saucepan on a burner set to medium-high heat and cook, stirring, until the small amount of liquid in the bottom of the pan comes to a simmer. Add the salt and lemon juice, stirring to combine. Whisk the cornstarch or ClearJel with the sugar, and pour over the berries. Place fresh or frozen berries in a saucepan. To make the filling: If you're using fresh berries, rinse and drain well. Read, rate, and review (please) our recipe for Classic Crumb Cake.Wrap the dough, and chill for at least 30 minutes before using. Be sure to serve this cake either on a plate, or with a napkin, or outdoors, unless you want a crumb trail on your dining room floor.Īnd here's the blueberry version. I'm running it through a sieve here, which makes a nice, even layer of sugar. When the cake is completely cool, sprinkle heavily with confectioners' sugar. The crumbs may have become a slightly darker shade of gold, but definitely won't have browned. I decided it was.)īake for an additional 15 minutes, till a tester inserted in the center of the cake comes out clean. (See that faint vertical line down the center? I was doing another experiment, to see if melting the butter for the topping was a good idea. Sprinkle the crumb topping over the surface of the cake. You'd be surprised how many times we might bake a recipe for these blog posts we always seem to have some new experiment we want to try. Note that this isn't the cake with the blueberries it's a later version. You'll see that it's barely set handle it carefully. When the cake has baked for 30 minutes, remove it from the oven. Pay close attention: if you mix too long, instead of crumbs you'll have a solid mass. (I was experimenting here, so only put the berries on half the cake.) Put the cake in a preheated 325☏ oven, and let it begin baking as you make the crumb topping.Ĭombine melted butter, flour, confectioners' sugar, salt, and vanilla. If you like, scatter blueberries (fresh or frozen) on top. Spread the batter in a lightly greased 9” x 9” pan. At this point, it's best not to beat the batter, as that will toughen the gluten in the flour. Quickly and gently beat in the flour and baking soda. This is chunky, not smooth keep beating.īeat till smooth, then add the final egg, again beating till smooth. Start with butter, sugar, salt, and the aforementioned flavors: vanilla and lemon oil.īeat until smooth. So, enough with the preliminaries-let's get down to business. It's very tasty, not as acidic as store-bought. This is nonfat yogurt I made in my yogurt maker. I added nonfat dry milk to make it nice and thick. Yogurt is a wonderful cake ingredient, as it tempers gluten, yielding a more tender cake. It adds true, pure lemon flavor without having to zest a lemon (and cleaning the grater, and possibly grating your knuckles). Lemon oil is simply the essential oil of lemon peel. It's simply the most aromatic, flavorful vanilla I've ever used AND it's flecked with vanilla bean seeds and tiny shreds of vanilla bean, to take it to a new level of richness. You've probably heard me wax poetic about Vanilla “Crush” before, a blend of Madagascar and Tahitian vanillas. Want to give all kinds of baked goods outstanding flavor? Here are two of my favorite baking enhancements. Read our Classic Crumb Cake recipe as you look at the pictures below. Your car upholstery, navy slacks, and dining room rug will thank you. Never baked your own crumb cake? Now's your chance. But just as certain things never go out of style-black as a fashion statement, Winnie the Pooh, popcorn-crumb cake has maintained its place as a minor deity in the dessert pantheon. Entenmann's is famous for its boxed crumb cake and one of the best parts of an Entenmann's Ultimate Crumb Cake is being the person who opens the box, because you get to dump out and eat all the crumbs that have fallen off the cake in transit. But this tidiness challenge isn't necessarily a negative. And we're not talking simple cake crumbs here your lap, the kitchen counter, and (if consumed on the go) your car seat are liable to be showered with sugar-dusted nuggets of soft/crunchy streusel whenever you enjoy this cake.Įating crumb cake is kind of like eating watermelon or a mango: best done over the sink, or outdoors. Not crummy crumby, as in rife with crumbs. There's no doubt about it: Crumb cakes are crumby. Though it would be appropriate, if not entirely welcome. Luckily, the food police have not yet, in their wisdom, chosen to add this warning to every bakery box of crumb cake. Post-consumption use of vacuum cleaner highly recommended. Not suitable for consumption while driving to work, walking around the house, or sitting at your computer.
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